I first made labneh for a recipe from 101 Cookbooks. It was divine - bulgur, spinach and roasted tomatoes, dotted with creamy labneh. I'll have to try eating labneh as you suggested above - sound...

On toasted bread, with sea salt, basil, and a little olive oil. Equally good as a pizza!

Try making it with lime juice rather than lemon - that's how I've always done it.